Category Archives: Main Courses

Arancini

Posted in Main Courses, Pasta & Rice Dishes by

One of my favorite food memories of Italy are arancini, fried rice balls made with risotto and filled with a tomato-meat mixture. They’re from the south of Italy, and the first time I had one was in the Sicilian city of Siracusa, hot from a street stall. Crispy on the outside and soft on the inside — what’s not to love?

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These are typically deep-fried. I don’t do deep frying, but I tried that method once and it was delicious. This time, to cut down on fat and have the arancini all ready at once, I decided to bake them. They turned out great, and just as delicious as the fried version, in my opinion, even if it’s not the authentic way to do it. I lay out both methods below.

Arancini have their name because they look like oranges (“arancini” means “little oranges” in Italian). In Siracusa, these rice balls were shaped like cones, served in paper so they were easy to eat by hand. I was told that’s because they were an ancient votive offering at the Greek temples, and the cone shape, with its flat bottom, made them easy to leave on the steps.

The recipe requires a lot of cooking ahead of time, so make sure to plan for that. But it’s easy to put together at the end. I served these as an entree alongside vegetables and a salad, with leftover filling on the side. Serve them with a tomato sauce if you find that too plain. Enjoy!

Makes about 15

5 cups water
2 tsp. salt
2 cups risotto
6 eggs — 3 whole, 3 beaten
3/4 cup grated Parmesan
1/4 lb. (110g) butter (one stick)
Pinch of white pepper and salt
1 Tbsp. olive oil
2 garlic cloves, chopped fine
1/2 onion, chopped
1/4 lb. (110g) ground/minced beef or turkey
Salt and pepper to taste
1/4 lb. (110g) white or button mushrooms, chopped fine
1/2 cup crushed tomatoes
1/2 tsp. allspice
2 Tbsp. white wine
1/2 cup canned peas, well drained
2 cups breadcrumbs
48 oz. (1.4 liters) vegetable oil (use only if frying the arancini)

A few hours ahead of cooking, make the risotto. In a large pot, bring water to a boil, then add the salt and the risotto. Stir well, cover, bring to a boil, then lower the heat and simmer for 15 minutes or until al dente.

When rice is done cooking, drain very, very well. Return to the pot and add the 3 whole eggs, cheese, butter, a pinch of salt and white pepper. Mix well and set aside to cool. Rice should stand firm; if it is too moist, it will be difficult to handle.

When you’re ready to cook, make the filling. (If baking the arancini, set the oven now to 425F/220C degrees.) Place a large skillet over medium heat. When hot, add the olive oil and allow to warm. Add garlic and onion and cook until translucent. Add meat, salt, and pepper; break up meat and let brown. Add chopped mushrooms and mix well.

Add tomatoes, allspice, and wine. Lower heat and simmer for 25 minutes, or until the mixture glops together and shows no real trace of liquid. Add peas and mix.

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Now make an assembly line. Next to the rice, have the meat mixture, then the bowl with the beaten eggs, then the bowl with breadcrumbs. If baking, have two ungreased baking sheets ready. If frying, lay out some plates.

Place about 3 Tbsp. rice in the palm of your hand. Press with your thumb to make a dent, being careful not to press all the way through. Fill the dent with about a teaspoon of meat mixture.

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Cover the filling with additional rice to make a ball, then press firmly so no filling shows. (Tip: Add the additional rice in a ring around the filling, then cover the top. This helps prevent the meat mixture from spilling out.)

Dip the balls in beaten eggs, then roll in breadcrumbs. Lay the balls on either the cookie sheets, slightly spaced apart, or plates.

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If baking, put the arancini in the oven for about 25 minutes, or until just browned.

If frying, place a 4- to 6-quart pot over medium heat, then add enough oil to cover the arancini. Heat the oil and drop the arancini in the hot oil. Do not allow them to touch. Fry until golden brown, then remove and allow to drain on a paper towel. Serve hot.

Spicy Southern Rice with Beans and Sausage

Posted in Leftover Ideas, Main Courses, Pasta & Rice Dishes by

IMAG1949This is easy and delicious comfort food that you can make as mild or spicy as you like. I got this recipe years ago from a food company brochure — the kind where they call for their own brand ingredients even though you can use any brand.

I didn’t know what to call this recipe. The brochure called it “Spicy Cuban Stir-Fry,” but I don’t know enough about Cuban food to know whether it qualifies, and I didn’t want to offend anyone. Rice with beans is pretty Southern anyway, so there you go.

This would be a good way to use up leftover rice. And it’s ready in only 30 minutes.

2 cups water
1/2 tsp. salt
1 3/4 cups uncooked long-grain rice
1 lb. sausage meat (I used mild Italian sausage, but use a spicier kind if you want more heat. I also used packaged ground sausage meat. If you can only find regular sausages, remove the casings and crumble the meat with your fingers.)
1 1.25 oz. packet taco seasoning mix*
The juice of 1 lime
1 Tbsp. vegetable oil, plus more for sauteeing
2 large garlic cloves, minced
1/4 tsp. red pepper flakes (omit if you want a milder dish)
1 15-oz. can black beans, drained and rinsed
1 11-oz. can corn kernels, drained
2 cups firmly packed fresh spinach, torn in rough pieces

In a medium saucepan, combine water and salt. Bring to a boil, then stir in rice and cover. Lower heat to medium and cook for about 15 minutes or until rice is cooked. Set aside.

In a medium bowl, mix the sausage meat, taco seasoning mix, lime juice, 1 Tbsp. oil, garlic, and red pepper flakes.

In a large wok or 12-inch skillet, add a tablespoon or two of oil and heat over medium-high heat until hot. Add sausage mixture and cook about 5 minutes or until sausage is cooked through.

Stir in cooked rice, beans, and corn and cook for about 5 minutes or until thoroughly heated, stirring occasionally. Add spinach and cook until it just begins to wilt.

*For those overseas who may not find taco seasoning packets in the store, here’s a recipe I found so you can make your own.

Coconut-Crusted Salmon with Lime

Posted in Fish & Seafood, Main Courses by

IMAG1937An easy recipe with just four ingredients that takes almost no time to prepare. And as it bakes in the oven, you have time to prepare the rest of the meal.

I wanted to use unsweetened coconut for this recipe but only had the sweetened kind, which I use for baking. I used it anyway and I actually liked it — salmon does very well with sweet toppings and sauces.

I served this with Green Rice, which provided both the starch and vegetable (spinach). If you want a third item on the plate, you could serve a vegetable like broccoli on its own, or perhaps a cold salad or relish.

Serves 4

4 narrow salmon filets, about 1 1/2 by 5 1/2 inches
1 cup sweetened coconut
2 limes
1-2 Tbsp. canola (rapeseed) oil

Heat the oven to 400F/205C degrees. Lightly oil a baking pan.

Place the sweetened coconut in a wide bowl. Add the zest of one lime and mix well with your fingers. Dredge the salmon in the coconut all over, then place on the oiled baking dish. Bake for about 20 minutes, or until the salmon is cooked through. Juice the limes, and when you take the salmon out of the oven, drizzle the juice of half a lime on top of each filet.

Breaded Chicken

Posted in Main Courses, Poultry by

This is one of the simplest recipes I know. I actually don’t even need the recipe, which for me is rare. It’s just simple breaded chicken, sauteed in a pan until browned all over. You can use chicken cutlets or chicken tenders, but the key is to use a thin cut of chicken, not a thick chicken breast. If chicken breasts are what you have to work with, then slice them lengthwise to make thinner pieces.

My mom used to make this and I remember helping her by dipping the chicken in the egg and breadcrumbs. My mom said I was “the best” at dipping the chicken, which isn’t really difficult to do, but I still remember it because it made me feel so proud at the time.

You only need a small number of ingredients, most of which you probably have on hand in your kitchen anyway. I’m approximating the amounts below just to give you a general idea of how much to use, but you’ll be able to figure it out yourself in no time.
Chicken
Serves 4

2 eggs
1 cup of seasoned Italian breadcrumbs (or plain breadcrumbs with your favorite seasonings — try onion powder, dried parsley, and salt and pepper)
Olive oil
4 chicken cutlets (or enough chicken pieces for four people — maybe 8 tenders, or 2 chicken breasts sliced lengthwise)

In a wide bowl, lightly beat the two eggs. Put the breadcrumbs in a second wide bowl and set the two bowls side by side next to the stove.

In a large skillet, heat about 1 Tbsp. olive oil over medium-high heat. As it heats, dip each chicken piece fully in the egg, then dredge it in the breadcrumbs, making sure they’re covered. When the pan is hot, add the chicken pieces and fry until browned on both sides. Add more olive oil as needed while they cook. When they’re done, put them on a plate lined with a paper towel to drain.

Moussaka

Posted in Casseroles & Savory Pies, Poultry by

IMAG1902This dish is easy but takes a very long time to make, so it’s probably best for a Sunday supper or a special meal. You can make it up to two days ahead, if you like, and keep it in the refrigerator until you’re ready to bake it.

IMAG1898To make things a bit easier, I recommend having all the ingredients mise en place before you begin cooking.

Serves 8-10, depending on how large you like your portions

3 medium eggplants, sliced crosswise 1/4-inch thick
1 1/2 Tbsp. salt
1 medium baking potato, peeled and cut into 1-inch cubes
1 cup olive oil
1 cup flour
2 medium onions, chopped
3 garlic cloves, minced
1 lb. lean ground meat (lamb or turkey)
3 Tbsp. tomato paste
2 1/4 tsp. cinnamon
1 1/4 tsp. dried thyme
1 1/4 tsp. freshly ground pepper
35 oz. canned peeled tomatoes, drained well and chopped (I puncture the tomatoes with my thumb in the colander, then lightly squeeze them to drain them further)
2/3 lb. feta cheese, crumbled
2 eggs
1/2 cup heavy cream (you can use regular cream or even half-and-half if you want to lighten things a little)

Place the eggplant slices on paper towels and sprinkle with the salt. Let stand for 30 minutes.

Meanwhile, in medium saucepan boil the potatoes until tender, about 10 minutes. Drain and set aside.

Heat the oven to 350F/175C degrees.

Pat the eggplant dry with paper towels. In a large skillet, heat 1/4 of the oil over high heat. Dredge the eggplant slices in the flour; shake off any excess. Add the eggplant to the skillet in batches and fry over high heat, using more of the oil as necessary, until browned, about 2 minutes per side. Remove and let drain on paper towels.

Add to the skillet about 3 Tbsp. oil and turn the heat to moderate. Add the onions and garlic and cook until translucent. Add the meat and cook, breaking up the meat with a wooden spoon, until no trace of pink remains.

Drain the meat if necessary (for turkey, I didn’t have to), then return it to the pan. Stir in the tomato paste, cinnamon, thyme, and pepper. Cook for another minute, stirring to blend the flavors. Tranfer to a large bowl and add the tomatoes, potatoes, and feta and stir well to combine.

Line the bottom and sides of a 5- to 6-quart shallow baking dish (I used a 12×15-inch pan) with eggplant, overlapping them slightly. Reserve some slices for the top.

Spoon the meat mixture into the baking dish. In a small bowl, lightly beat the eggs and cream, then pour it over the meat. Cover with the reserved eggplant slices, overlapping them slightly if you can. (The moussaka can be prepared ahead until this point.)

Bake until the top is nicely browned, about 45 minutes. Let cool slightly before serving.

Thai Rice Noodles with Mustard Greens

Posted in Main Courses, Pasta & Rice Dishes by

A quick and easy Thai noodle dish that works really well with this Thai-style curried catfish, another quick and easy dish.

8 oz. wide, flat Thai rice noodles
2 Tbsp. vegetable oil
1 large clove of garlic
Approximately 2-inch round piece of fresh ginger
1/2 lb. mustard greens
2 Tbsp. oyster sauce
2 tsp. Asian fish sauce
Salt & pepper to taste
2 green onions
2 red chilies, seeded and sliced thinly on the diagonal
1/4 cup plucked cilantro (fresh coriander) leaves
2 limes, cut into wedges

Soak the dry noodles in hot water for 20 minutes or until softened. Drain before cooking.

Rinse the mustard greens well, then slice the stems and leaves 1-inch wide. Finely chop the garlic. Peel and thinly slice the ginger, then stack the slices and shred them finely. Cut the green onions into 1/4-inch lengths.

Ten minutes before serving time, heat a large frying pan or wok. Add the oil, garlic and ginger. Stir and fry until fragrant, then add the mustard greens. Stir for five minutes or so, until the mustard greens have reduced in size but aren’t yet wilted.

Add the oyster and fish sauces, plus a couple of tablespoons of water, and stir. Add the drained noodles, green onions, red chilies, and stir. Check for seasonings and add salt and pepper if needed.

When ready to serve, garnish with cilantro leaves.

Curried Catfish, Thai Style

Posted in Fish & Seafood, Main Courses by

Very easy to make, done in less than 15 minutes, and delicious. I recommend making it with these Thai Rice Noodles with Mustard Greens, another easy dish, for a tasty, simple homemade Thai dinner.

Serves 3-4

2 Tbsp. soy sauce
1 Tbsp. vegetable oil
2 tsp. mild curry powder
1/2 tsp. ground ginger
White pepper, to taste
1 1/4 lb. catfish filets (3 or 4 filets)
1/3 cup dry-roasted, unsalted peanuts, chopped

Preheat the oven to 475F/245C degrees. Grease a large, rimmed baking sheet.

Combine everything but the catfish and peanuts in a large, wide bowl. Add the filets and toss them in the sauce, making sure they are completely covered. Put them on the baking sheet and bake for 8-15 minutes, depending on thickness. Remove from the oven, top with peanuts, and serve.

Squash Casserole with Cornbread

Posted in Casseroles & Savory Pies, Vegetables by

It took me a long time to find a squash casserole recipe that was actually a casserole and not just another way to cook squash. I was through with baking the squash in sour cream or under melted cheese; even with breadcrumbs, they just came out in a limp spoonful on the plate.

I found plenty of recipes that promised me what I wanted — a big, hearty. main-dish sized casserole — but they all seemed to be loaded with bad stuff. Condensed cream of mushroom soup and whole sticks of butter are delicious, but I was looking for something healthier. And I didn’t want to drown out the flavor of the wonderful yellow squash.

Bingo. After trying several recipes and tossing aside a dozen more, I found what seems to be the copy-cat recipe for a squash casserole at a U.S. restaurant chain. I don’t know if it’s the real thing, but it was the winner for me. The big difference with the others is that it calls for cornbread, which adds a nice amount of sweetness and enough volume to ensure a big, hearty (and not so unhealthy) casserole.

A note on the cornbread: The recipe calls for Jiffy corn muffin mix, which may not be available where you live, but you could easily use another cornbread mix or even your own recipe. Here’s one from Paula Deen I found in a quick search just now that could probably work.

Serves 8
1 box Jiffy corn muffin mix
6 regular-size yellow squash, diced
1/3 cup butter
1 regular-size yellow onion, diced
1 Tbsp. salt
Freshly ground pepper to taste
1 Tbsp. dried thyme
1/4 cup chopped fresh parsley
3 chicken boullion cubes
2 cups canned corn kernels
8 oz. mild cheddar cheese, grated

Prepare cornbread mix as directed for an 8×8-inch pan and let cool.

For the casserole, preheat oven to 350F/175C degrees. Grease a large casserole dish and set aside.

Place diced squash in a large saucepan, cover with water, then bring to a boil and simmer for a few minutes, just until tender. Remove from heat. Drain, reserving 1 cup of the cooking water.

Place the butter in a large saucepan on medium heat, then saute the onions until translucent. Add salt, pepper, thyme, parsley, and bouillon cubes and stir until dissolved. Remove from heat.

Add drained squash, corn, and cheese, and stir to combine. Crumble cornbread and add to the mixture, then pour in the reserved water and mix well.

Pour mixture into prepared dish and cover. Bake for 50 minutes, then remove cover and continue baking for another 10-20 minutes, until lightly browned or you just get too hungry to wait any longer.

NOTE: I halved this recipe and baked it in a 7-inch round cake form with good results. Also, the recipe can be made ahead — prepare and pour into the casserole dish, then refrigerate or even freeze until ready to bake (though if you freeze it, make sure to thaw it before you put it in the oven).

Avocado-Basil Pasta Salad

Posted in Cooking Tips, Pasta & Rice Dishes, Salads & Dressings by

A great salad for the summer because it uses fresh ingredients. You could also serve this as a hot pasta dish, but I prefer it cold as a pasta salad. It’s a great idea for a summer lunch. Thanks to my friend Ashley for the recipe!

Serves 4-5

8 oz.dried bow tie pasta
2 medium avocados, halved, pitted, peel removed, and coarsely chopped*
6 slices bacon, cooked until crispy, then placed on a paper towl to drain
1/2 red tomato, roughly chopped
2 Tbsp. lemon juice
1 Tbsp. olive oil
2 cloves garlic, minced
1/4 tsp. ground black pepper
1/8 tsp. salt
1/2 cup grated Pecorino Romano or Parmesan cheese
Cook the pasta according to package directions, turning off the heat 1 minute before it’s done.
While the pasta is cooking, combine everything else but the cheese in a bowl. Add the pasta and mix. Top each serving with cheese.
If you’re serving this cold as a pasta salad, place it in the refrigerator for at least a few hours before serving.
* For the avocados, choose those that are black and not green, because black ones are ripe. Slice them in half all the way around, then turn the two halves in different directions to loosen them from the pit. Remove the pit. To remove the peel, either gently pop the avocado half out of the peel (don’t force it), or use a sharp knife to make small cuts at the edge of the peel and carefully lift the peel away in sections.

Roasted Cauliflower with Relish

Posted in Leftover Ideas, Main Courses, Vegetables by

Roasting broccoli is one of my favorite ways to have it — it’s a nice change from boiling or steaming it and dressing it with butter (although that’s pretty delicious too). We decided to try roasting cauliflower this time because we had a bunch of florets left over from crudites at a party. We both thought it was tasty, though I liked the relish and my husband did not.

The recipe, from Bon Appetit, gives instructions for using a whole cauliflower and cutting it into thick slices. I just used the florets and it worked fine. This recipe, by the way, is a great way to use leftover cauliflower — just scale the ingredients accordingly. I also used regular tomatoes (which were leftovers, too) instead of the plum tomatoes.

Implements you will need:
Cutting board
Large knife
Small bowl
Large oven-proof skillet
Large rimmed baking sheet
Blender

Serves 4

1 large head of cauliflower
1/2 cup pitted oil-packed black olives, finely chopped
3 sun-dried tomatoes, chopped or thinly sliced
3 1/2 Tbsp. olive oil, divided, plus more
2 Tbsp. chopped flat-leaf parsley
1 tsp. lemon juice
Salt and ground black pepper
3 garlic cloves, minced
2 plum tomatoes, cored and quartered

Trim the stem end of the cauliflower all the way to the base, leaving the core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four thick “steaks,” starting from the center of the cauliflower and moving outward.

Some florets will break off during slicing. Finely chop them to measure about 1/2 cup. Transfer them to a small bowl and mix with olives, sun-dried tomatoes, 1 Tbsp. oil, parsley, and lemon juice. Season relish with salt and pepper.

Heat the oven to 400F degrees (205C degrees). Heat 1 Tbsp. olive oil in a large, heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding 1 Tbsp. olive oil to pan between batches. Transfer steaks to a large rimmed baking sheet and place in the oven.

Reserve the skillet. Roast cauliflower until tender, about 15 minutes.

Meanwhile, return the skillet to medium-high heat and add minced garlic and tomatoes, one cut side down. Cook until tomatoes are browned, them turn the tomatoes over and transfer the skillet to the oven. Roast garlic and tomatoes until tender, about 12 minutes, keeping the cauliflower in the oven.

Transfer the garlic, tomatoes, and 1/2 Tbsp. oil to a blender and puree until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate and spoon the relish on top.